The new vegetarian

This versatile pie would be good for brunch, a light supper or almost any meal, come to think of it. Serve warm or at room temperature with a salad of tomato and red onion lightly dressed with garlic, olive oil and white-wine vinegar. Serves six.

Preheat the oven to 200C/400F/ gas mark 6. Roll out two-thirds of the pastry into a 2mm-thick circle large enough to line a 25cm loose-bottomed tart tin. Line the tin and trim off the excess. Roll the remaining pastry into a thinner disc large enough to cover the pie, and lay it on a plate. Place both base and lid in the freezer for 10 minutes.

Line the pastry base with greaseproof paper, fill it with baking beans and bake blind for 15-20 minutes, until light brown. Remove the paper and beans, and return to the oven until the base is golden - about five minutes. Leave to cool down.

While the tart is cooking, prepare the filling. Cook the broccoli in a large pan of boiling water for two minutes, or until tender but still firm. Drain in a colander, refresh in cold water and leave to dry.

Melt the butter in a pan over a low heat and gently fry the leeks for 10-15 minutes, until soft but not coloured. Add the cream, water, chives, tarragon, mustard, salt and pepper. Stir, and remove from the heat.

Spread the leek mixture on the bottom of the cooked pastry base, scatter the broccoli on top - gently press it down into the leek bed - and dot gorgonzola around and about. Brush the rim of the tart with the beaten egg and lay the lid over the filling. Press down on the edges, discarding any excess that hangs over.

Glaze the lid with beaten egg, then bake for 30 minutes, until the pastry is golden brown. Allow to cool a little before removing from the tin.